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I grew up watching my Dad cook spaghetti on a weekly basis. My dad is a great cook, and he doesn’t use recipes that I have ever seen. When I make spaghetti sauce, like my Dad, I just eyeball everything. The problem with this regimen is that you never end up with a consistent end product. You may produce an excellent spaghetti sauce, but will you be able to repeat it again? I spotted this recipe on Food.com, and thought it looked alot like something Dad or I have made in the past. Eric thought the spaghetti sauce had too many seasonings, I thought it was just right. The next time I make this I will cut down on the spices. I halved this recipe, and omitted the ground pork. I think it would be wonderful with the addition of the pork, and I will probably add it the next time I make this sauce. This makes a very large amount of sauce, so be sure and make it when you are having guests over.